For Wings: Zest the lemons, saving the flesh for later (see Note). Combine zest, cinnamon, garlic, olive oil, 1 teaspoon salt and sugar in a food processor and pulse until it turns into a paste. Rub paste into wings thoroughly; place mixture in refrigerator. When ready to cook, remove wings 30 minutes prior to putting on grill. Season with salt and pepper. Heat grill. When coals are gray, sear wings directly over high heat for 6 minutes on each side. When done, place in a bowl and dress with Anchovy Vinaigrette. Sprinkle Lilies and Fresno chiles over the wings.

For Anchovy Vinaigrette: Using a fork, smash anchovies with vinegar; whisk in olive oil. Season with salt. Reserve until ready to use.

For Lilies: Combine red onion, leek, shallot and chives in a bowl. Reserve until ready to use.